Anti-inflammatory activity of β-glucans from different sources before and after fermentation by fecal bacteria in vitro.

In conclusion, barley was a preferred raw material for the preparation of β-glucans with high anti-inflammatory activity. Vanillin, dihydroxyphenylacetic acid, caffeic acid, acetic acid, butyric acid, and lactic acid were the possible biomarkers that could be utilized to evaluate the anti-inflammatory effect of β-glucans. This article is protected by copyright. All rights reserved.